Ok, I did it. I admitted defeat. It was an exhausting inner struggle and finally I decided that I was the lesser in this battle and the sooner I accepted that, the better. So the garden won, and I gave up and hired a local guy to show my overgrown, weed-infested front yard who’s boss because I clearly could not be bothered was not up for the task. And I feel much improved. And it looks better than it has in years. Sometimes you have to admit defeat. Much like I also did the other night when I couldn’t stop munching on graham crackers with honey….I knew it was PMS….so I went with the flow (ha ha ha…see what I did there?) and caved in to the Borg hormones because I knew resisting was futile. TMI? Bad Star Trek jokes? Sorry….well, we’re all friends here, right?
Well one thing I did not let defeat me was my lack of interest in fennel. I’ve avoided it for years thinking who wants to eat a vegetable that tastes like black licorice? WRONG! It was reminiscent of celery but with a deeper flavour, sweeter, and it was wonderful! No licorice taste….ok maybe the merest hint, but it was so subtle. Cut in quarters, drizzled with olive oil sprinkled with coarse salt and pepper and roasted until tender with crispy bits. It was fantastic. We even persuaded Evan to try some and he replied with “Not bad”, but politely declined any further bites. More for us! Fennel will definitely be on the menu more often.
Roasted Fennel
2-3 fennel bulbs, trimmed of stalks and greens, and cut in quarters
Olive oil
Coarse salt and cracked pepper
Drizzle fennel with olive oil and a splash of balsamic if you like. Sprinkle with sea salt and cracked pepper. Roast at 400° until tender and edges are crispy. About 15-20 min.
Dinnerversions 